what you should know
Alan Bennett once said that "life is rather like opening a tin of sardines. We are all of us looking for the key."
At the time, he was impersonating a vicar with a high-pitched Yorkshire accent, so don't take it too much to heart.
Still, there is something to that comparison. Like a box of chocolates (only funnier), you never know what you're going to get with "sardines," because that name is used to label any number of small fish belonging the herring family.
crushed tin box Though sardines are available fresh, we mostly find them canned, tightly packed in oil. Speaking of vicars, before the advent of the pull tab top, you needed a church key to get at sardines.
anchovy vs. sardine Though anchovies and sardines are closely related, they're not the same thing. Anchovies have bigger mouths than sardines. And they smell more like the underside of the docks.
brain food While the clean, ocean-metal flavor of sardines is an acquired taste, it's one worth developing. Sardines serve up a massive dose of vitamins and minerals, not to mention heart-healthy Omega-3 fatty acids. (There's even a Sardine Diet.)
cannery canned Though relegated to second-class status these days, there was a point when sardines were among the most popular fish in North America. They were at the heart of the once booming economy of Cannery Row.
what you need
As a children's book, Chris Raschka's Arlene Sardine is a little unsettling. (The titular brisling dies halfway in.) It is, however, a fascinating account of how a sardine ends up in the tin.
To clean fresh sardines (and any other small fish), we like this 3-inch bird's beak paring knife by Calphalon.
Planning on frying your sardines? Grab a stainless steel skimmer to whisk them out of the oil.
Sardines were named after the Mediterranean island of Sardinia, which has its own unique culinary traditions. Efisio Farris beautifully explores Sardinian cuisine in his new Sweet Myrtle & Bitter Honey.
what you need
Efisio Farris grew up eating roasted sardines at their simple best. We also love them quickly grilled and then drizzled with oil and herbs.
While we'll gladly fritterize anything that's edible, there's something especially satisfying about these beautifully browned and crispy sardine fritters.
Just because the ice fishing season is over doesn't mean you have to stop loving this hearty breakfast of sardines and eggs on toast. (Morning vodka optional.)
This electric bucatini with fennel, tomatoes and sardines is based on the classic Sicilian pasta con le sarde.
featured recipe Speaking of classic pastas, Susan's Sicilian Sardine And Broccoli Raab Pasta was our favorite of the many recipes submitted for this week's Root Source Challenge. Visit Susan at her blog Food Blogga.
What's the difference between a sardine and an anchovy?
What's the difference between a sardine and an anchovy?
Though they are both small saltwater fish with soft bones and Mediterranean origins, the sardine and the anchovy are not the same fish.
Sardine is an imprecise term for any number of small, silvery saltwater fish related to the herring and found throughout the world. They tend to travel in large schools close to the water's surface and are harvested fresh in the summer.
In the U.S., sardines are mostly found canned in oil or sauce, salted or smoked. In Europe, larger sardines are also eaten fresh, roasted in the oven or cooked on the grill either whole or in fillets. The name "sardine" may be a reference to the Sardinian coast, where pilchards were one of the first fish to be packed in oil. The sardine is rich in Omega-3 fatty acids and is generally considered to be a brain food.
Anchovy refers to a family of small fish found in the Mediterranean, the Black Sea, the Pacific and Atlantic coasts. Anchovies are sold flat or rolled, filleted and either salt-cured or oil-packed. In Europe, however, marinated fresh anchovies are eaten frequently, available in restaurants and Spanish, Greek and Italian groceries.
Known mostly for their strong flavor (and aroma), anchovies can be soaked in water to remove excess brininess. Anchovies are used in everything from Caesar salad dressing, bagna cauda, Worcestershire sauce and English "gentleman's relish."
Recipe: Radicchio And White Bean Salad With Anchovy Vinaigrette (Cookthink)
Recipe: Italian Green Sauce (Cookthink)
